Pesto Cheesecake

This is a recipe passed on to me by my sister Leslie.
We, all the women in the family, have used this one over and over.
It is a good quick one to pull out of the hat when you have a reception or company coming.

You just beat:
2 eggs
2 packages of cream cheese
1 container of pesto, this time of year just make your own.
Place this in a pie dish or tart pan and bake at 350 for about 45 minutes.

Top this with roasted red peppers, about two chopped up with three TBS. Parmesan cheese.
So darn easy it should be illegal!
Serve with crackers.

Shallot Salad Dressing

I have been asked for a salad dressing my father use to make.

I know he did one in the wooden bowl that I think must have been your classic Cesar Salad dressing; rub the bowl with garlic, pour in all ingredients in the bowl and then throw in the mixed greens.

This one I found several years ago reminds me of one he use to make.

I know his used fresh shallots because; I remember well his search for fresh Shallots.

All you could find back then were some frozen ones. He used them, but grumbled knowing there was something better out there somewhere!
I can't help but think of him anytime I buy the fresh ones.


He loved good food and would have "relished' in the slow food movement.He thought and talked about food as far back as I can remember. He loved whole wheat, stout, breads, which he would call peasant breads. He called wonder bread, “library paste” and wanted nothing to do with it.
He liked good cheese and a good cut of meat.
He liked good food and loved to cook.

Some of my favorite memories are eating his Chili with a grapefruit, orange and onion green salad on the side.

The hot, spicy chili set off by the citrus.

Mark and I shared this meal with my parents every Sunday while I was expecting my first child.

A lazy Sunday evening, Chili, the parents and good conversation.



His reaction to fast food was that it was the down fall of civilization.

When we traveled, as a family, he looked for good Mom and Pop diners.
And once told me to judge a place by the cars in the parking lot.
He said if there are Cadillac’s next to pick up truck you can bet the food is good.



Now back to the salad dressing:

1 TBS. Minced shallots
½ tsp paprika
½ tsp. powdered mustard
¼ dries basil
¼ tsp. oregano
½ tsp salt
pepper to taste
1/3 cup live oil
3 TBS. vinegar
Place all but the vinegar in a bowl.
Stir well and let sit for about 1 hour.
Stir in vinegar.
You can play with this depending on the herbs you like.
Tarragon instead of basil and oregano…
Add garlic if you like….

Long and Slow, Plain and Simple Yellow Squash

This works best with young and tender squash, but you can make it work with any by just cook it a bit longer.
Cut one good onion into rings
Wash and slice medium thin about one pound of yellow squash.
Put a good tablespoon and olive oil or any oil and about that much butter in a pan.
On low heat toss in the onion and let it sweat nice and slow.
Add the squash and do the same.
Leave this on the back burner while you cook dinner.
Stir so it does not stick or burn.
Let it just drift.
At the end, but not before add salt to taste.
You can, if you wish, add fresh basil just out of the garden.
But really this will become melt in your mouth squash.